Savoury Nut Burgers recipe
information
The nut mixture is quite sticky, so coat your hands with flour to make shaping the burgers easier. Buy a ready chopped mixture of nuts, or a selection of whole nuts to chop yourself.
ingredients
Moist and nutty inside, ctispy and well browned outside, these tempting butgets will be just as popular with non-vegetarians.
25 g (1 oz) butter
1 large onion, skinned and chopped
15 ml (1 tbsp) chopped fresh parsley
15 g (1/2 oz) plain wholemeal flour
150 ml (1/4 pint) fresh milk
225 g (8 oz) chopped mixed nuts
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) tomato puree
175 g (6 oz) fresh wholemeal breadcrumbs
1 egg, beaten
pepper
1 large onion, skinned and chopped
15 ml (1 tbsp) chopped fresh parsley
15 g (1/2 oz) plain wholemeal flour
150 ml (1/4 pint) fresh milk
225 g (8 oz) chopped mixed nuts
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) tomato puree
175 g (6 oz) fresh wholemeal breadcrumbs
1 egg, beaten
pepper
method
1. Melt the butter in a medium saucepan and lightly fry the onion and parsley until soft. Stir in the flour and cook for 2 minutes.
2. Remove from heat, gradually add the milk, bring back to boil, stirring until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes.
3. Add the nuts, soy sauce, tomato puree, breadcrumbs, eggs and pepper to taste. Mix well.
4. Divide into 8 and shape into rounds. Place under a grill for 4 minutes, then turn and grill for 4 minutes more. Serve with cheese sauce, tomatoes and parsley.
2. Remove from heat, gradually add the milk, bring back to boil, stirring until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes.
3. Add the nuts, soy sauce, tomato puree, breadcrumbs, eggs and pepper to taste. Mix well.
4. Divide into 8 and shape into rounds. Place under a grill for 4 minutes, then turn and grill for 4 minutes more. Serve with cheese sauce, tomatoes and parsley.
serving amount
serves 4
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